• 2 Tbs oil
• 3 Lbs lean short ribs
• 1 Tbs dry mustard
• 2 tsp salt
• ¼ tsp black pepper
• ½ tsp crushed oregano
• 1/8 tsp crushed sage
• 1 bay leaf
• ½ cup sliced onion
• ¼ cup sliced celery or celeriac
• 1 cup water
• ½ cup cider vinegar
• ½ – 1 head cabbage cut into wedges

Add short ribs to hot oil in a heavy skillet with a tight fitting lid.  Cover and brown meat on all sides.  Pour off excess fat.  Add a mixture of mustard, salt, pepper, oregano, and sage then bay leaf, onion, celery or celeriac and a mixture of water and vinegar.  Cover and cook slowly about 1 ½ hours or until meat is almost tender.  Add cabbage wedges, cover and cook about 25 minutes or until tender.  Add more liquid if necessary during cooking.  Serve ribs on a heated platter and surround with wedges of cabbage.

Serves 4.